Orange Roasted Beet Salad


Orange Roasted Beet Salad

Part of Ep. 1803 Ep. 1803 - Sustainable Gardens

Credit: Recipe courtesy of Bon Appetit Management Co.


3 lb. red beets
1/4 cup canola oil
Zest and juice of 1 orange
Zest and juice of 1 lime
3 Tbsp. extra-virgin olive oil
Kosher salt
Fresh mint or basil, chopped
Fresh mesclun or spinach


Preheat oven to 350°. Lightly coat beets with canola oil and sprinkle with salt. Place on a cookie sheet and bake for 45 minutes to an hour, or until a toothpick can be inserted into beets with little resistance. Remove beets and allow to cool enough to handle. Peel beets and dice into bite-size pieces. In a mixing bowl, toss beets with olive oil, zest, juice and salt to taste. Add fresh mint or basil. Serve atop dressed fresh greens.


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